Entrée: United States – Roasted Duck with Berry Compote

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

2 duck breasts, about 1 lb total (454 g total)
Salt and pepper to taste
1 tbsp (15 ml) olive oil
1 cup (150 g) strawberries, hulled and quartered
1 / 2 cup (60 g) raspberries
1 / 4 cup (50 g) sugar
Zest of 1 orange
1 / 2 cup (120 g) Greek yogurt for serving

Instructions

1. Prepare the Duck: Preheat the oven to 400°F (200°C). Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper. Heat olive oil in an ovenproof skillet over medium heat. Place duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip the duck and transfer the skillet to the oven. Roast for another 6-8 minutes.
2. Make the Berry Compote: While the duck is roasting, combine the strawberries, raspberries, sugar, and orange zest in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture starts to thicken and berries are soft, about 10 minutes. Remove from heat and let cool slightly.
3. Finish the Dish: Allow the duck to rest for a few minutes before slicing. Serve with a generous spoonful of berry compote on top and a dollop of Greek yogurt on the side.

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